Ingredients
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1 ½ pound boneless pork shoulder roast
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1 tablespoon olive oil
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1 15 ounce can Great Northern beans or navy beans, rinsed and drained
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12 ounce fresh tomatillos, husked and coarsely chopped, or two 11-ounce cans tomatillos, rinsed, drained, and coarsely chopped
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½ cup chopped onion (1 medium)
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1 4 ounce can diced green chile peppers, undrained
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2 cloves garlic, minced
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¾ teaspoon ground cumin
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½ teaspoon salt
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1 14.5 ounce can chicken broth
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1 cup chopped fresh spinach leaves
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2 teaspoon lime juice
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Sour cream (optional)
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Snipped fresh cilantro (optional)
Directions
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Trim fat from meat. Cut meat into 3/4-inch pieces. In a large skillet heat oil over medium-high heat. Add meat, half at a time, and cook until brown. Drain off fat.
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Transfer meat to a 3 1/2- or 4-quart slow cooker. Stir in beans, tomatillos, onion, chile peppers, garlic, cumin, and salt. Pour broth over mixture in cooker.
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Cover and cook on low-heat setting for 6 to 7 hours or on high-heat setting for 3 1/2 to 4 hours.
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Stir in spinach and lime juice. If desired, top each serving with sour cream and/or cilantro.
For easy cleanup:
Line your slow cooker with a disposable slow cooker liner. Add ingredients as directed in recipe. Once your dish is finished cooking, spoon the food out of your slow cooker and simply dispose of the liner. Do not lift or transport the disposable liner with food inside.
Nutrition Facts (per serving)
| 300 | Calories |
| 11g | Fat |
| 21g | Carbs |
| 29g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 6 | |
| Calories 300 | |
| % Daily Value * | |
| Total Fat 11g | 14% |
| Saturated Fat 3g | 15% |
| Cholesterol 76mg | 25% |
| Sodium 606mg | 26% |
| Total Carbohydrate 21g | 8% |
| Protein 29g | 58% |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
